SMOTHERED CHICKEN ONE PAN PERFECTION

Picture this: tender, juicy chicken, nestled in a bed of perfectly cooked rice, all swimming in a luxuriously creamy sauce. Sounds divine, right? But what if I told you that you could achieve this culinary masterpiece with just one pan and minimal effort? Get ready to say hello to your new weeknight hero: Creamy Creamy Smothered Chicken and Rice | One Pan Meal, because deliciousness doesn’t have to be complicated! I promise, this recipe will become a family favorite in no time.

Gathering Your Heavenly Ingredients

Here is everything you’ll need to create this incredibly flavorful one-pan wonder. I’ve included some notes to help you customize it to your liking!

For the Chicken:

• 4 boneless, skinless chicken breasts (about 6-8 ounces each), cut into 1-inch pieces: You can also use boneless, skinless chicken thighs for a richer flavor.
• 1 tablespoon olive oil: For searing the chicken.
• 1 teaspoon salt: Adjust to your taste.
• 1/2 teaspoon black pepper: Freshly ground is always best!
• 1 teaspoon garlic powder: Adds a lovely savory note.
• 1/2 teaspoon paprika: For color and a hint of smokiness.

For the Rice and Sauce:

• 1 tablespoon butter: Adds richness to the rice.
• 1 medium onion, chopped: Adds a beautiful aromatic base.
• 2 cloves garlic, minced: Because garlic makes everything better!
• 1 cup long-grain rice, uncooked: I prefer long-grain for this recipe, but you can experiment with other types. Just adjust the cooking time accordingly.
• 2 cups chicken broth: Use low-sodium to control the salt level.
• 1/2 cup heavy cream: This is what makes it extra creamy! You can substitute with half-and-half for a lighter version, but the creaminess won’t be quite the same.
• 1/4 cup grated Parmesan cheese: Adds a nutty, savory flavor.
• 1/4 cup chopped fresh parsley: For garnish and a pop of freshness.
• Optional: 1/2 cup frozen peas or mixed vegetables: Add them in during the last few minutes of cooking for extra nutrients and color.

Step-by-Step to One-Pan Perfection

Let’s get cooking! This recipe is so easy, you’ll be enjoying a delicious meal in no time.

Preparing the Chicken:

1. In a medium bowl, combine the chicken pieces with olive oil, salt, pepper, garlic powder, and paprika. Toss to coat evenly.
2. Heat a large oven-safe skillet (cast iron works great!) over medium-high heat.
3. Add the chicken to the skillet in a single layer (work in batches if necessary to avoid overcrowding). Sear for 2-3 minutes per side, until lightly browned. The chicken doesn’t need to be cooked through at this point.
4. Remove the chicken from the skillet and set aside.

Building the Rice and Sauce:

1. Add the butter to the same skillet and melt over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
4. Add the uncooked rice to the skillet and stir to coat with the butter and onion mixture. Toast the rice for a minute or two – this helps to enhance its flavor.
5. Pour in the chicken broth and bring to a boil.
6. Reduce the heat to low, cover the skillet tightly, and simmer for 15 minutes.

Smothering and Finishing:

1. After 15 minutes, gently stir the rice. It should have absorbed most of the liquid but may still be slightly wet.
2. Nestle the seared chicken pieces into the rice.
3. Pour the heavy cream over the chicken and rice.
4. Sprinkle with Parmesan cheese.
5. Cover the skillet again and continue to simmer for another 5-10 minutes, or until the chicken is cooked through and the rice is tender.
6. If using, stir in the frozen peas or mixed vegetables during the last 5 minutes of cooking.

Serving:

1. Remove the skillet from the heat and let it stand for a few minutes before serving.
2. Garnish with fresh parsley.
3. Serve hot and enjoy your Creamy Creamy Smothered Chicken and Rice!

Secrets to Seriously Creamy Goodness

Okay, let’s dive into the details that really elevate this dish from good to *unforgettable*.

• Don’t Skip the Sear: Searing the chicken adds a beautiful color and locks in the juices, preventing it from drying out during the simmering process.
• Toast the Rice: This simple step brings out the nutty flavor of the rice and helps it cook more evenly.
• Low and Slow is Key: Simmering the rice and chicken over low heat allows the flavors to meld together and creates a creamy, luscious sauce. Don’t be tempted to crank up the heat, as this can result in unevenly cooked rice and a scorched bottom.
• Fresh Herbs Make a Difference: While dried herbs can be used in a pinch, fresh parsley adds a vibrant flavor and visual appeal that really elevates the dish.
• Adjust the Seasoning: Taste the sauce throughout the cooking process and adjust the salt, pepper, and other seasonings to your liking. Remember, you can always add more, but you can’t take it away!

Variations to Make it Your Own

The beauty of this recipe is its versatility. Here are a few ideas to customize it to your taste preferences and dietary needs:

• Spice it Up: Add a pinch of red pepper flakes to the chicken seasoning or the sauce for a little heat.
• Add Vegetables: Feel free to add your favorite vegetables to the skillet along with the onion and garlic. Bell peppers, mushrooms, and zucchini would all be delicious additions.
• Make it Cheesy: Experiment with different types of cheese. Cheddar, Monterey Jack, or even a little bit of Gruyere would all be fantastic.
• Use Different Protein: While this recipe is written for chicken, you could easily substitute with shrimp, sausage, or even tofu for a vegetarian option. Adjust the cooking time accordingly.
• Lemon Herb Twist: Take a page from the LEMON HERB CHICKEN & RICE recipe and add a squeeze of lemon juice and some fresh herbs like thyme or rosemary to the sauce.

One-Pan Wonders & Similar Delights

If you’re loving the ease and deliciousness of this one-pan meal, you’re in for a treat! There are so many other quick and easy recipes that you can whip up with minimal effort. Here are a few of my personal favorites:

• For a similar comfort food experience, try the CREAMY DREAMY CHICKEN CASSEROLE.
• If you’re craving pasta, the GARLIC PARMESAN CHICKEN PASTA is an absolute winner!
• Looking for another creamy chicken and rice option? Check out the ULTIMATE CREAMY CHICKEN AND RICE.
• And don’t miss out on this super easy Creamy Chicken & Rice or this family favorite, Creamy Smothered Chicken Rice.

Troubleshooting: Common Questions & Quick Fixes

Sometimes, things don’t always go according to plan in the kitchen. Here are a few common issues and how to solve them:

• Rice is Undercooked: Add a little more chicken broth (about 1/4 cup) and continue to simmer, covered, until the rice is tender.
• Rice is Overcooked and Mushy: Unfortunately, there’s not much you can do to fix overcooked rice. Next time, be sure to measure your liquids accurately and avoid over-simmering.
• Sauce is Too Thick: Add a little more chicken broth or cream to thin it out.
• Sauce is Too Thin: Simmer uncovered for a few minutes to allow the sauce to thicken. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the sauce and simmer until thickened.
• Chicken is Dry: Make sure you don’t overcook the chicken. It should be cooked through but still juicy. If your chicken is dry, try adding a little more cream or chicken broth to the sauce to help rehydrate it.

Leftovers & Storage: Making the Most of Your Meal

This Creamy Creamy Smothered Chicken and Rice | One Pan Meal is even delicious the next day! Here’s how to store and reheat it:

• Storage: Let the dish cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
• Reheating: Reheat in the microwave or in a skillet over medium heat. Add a splash of chicken broth or cream to prevent the rice from drying out.

There you have it – a simple, delicious, and satisfying one-pan meal that’s sure to become a staple in your kitchen. I truly hope you enjoy making and eating this Creamy Creamy Smothered Chicken and Rice as much as I do! Happy cooking!

Smothered Chicken One Pan Perfection

Amelia Chen-Morrison

This recipe delivers tender, juicy chicken and perfectly cooked rice in a creamy, flavorful sauce, all made in a single pan for easy cleanup. It’s a quick and delicious weeknight meal perfect for busy families and anyone looking for comfort food without the fuss.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 550 kcal

Equipment

• Cutting board
• Knife
• Medium bowl
• Large oven-safe skillet (cast iron recommended)
• Measuring cups and spoons
• Spatula or spoon
• Lid for skillet

Ingredients

  

• 4 boneless, skinless chicken breasts 6-8 ounces each
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• 1 tablespoon butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup long-grain rice, uncooked
• 2 cups chicken broth
• ½ cup heavy cream
• ¼ cup grated Parmesan cheese
• ¼ cup chopped fresh parsley
• ½ cup frozen peas or mixed vegetables optional

Instructions

 

• In a medium bowl, combine the chicken pieces with olive oil, salt, pepper, garlic powder, and paprika. Toss to coat evenly.
• Heat a large oven-safe skillet (cast iron works great!) over medium-high heat.
• Add the chicken to the skillet in a single layer (work in batches if necessary to avoid overcrowding). Sear for 2-3 minutes per side, until lightly browned. The chicken doesn’t need to be cooked through at this point.
• Remove the chicken from the skillet and set aside.
• Add the butter to the same skillet and melt over medium heat.
• Add the chopped onion and cook until softened, about 5 minutes.
• Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
• Add the uncooked rice to the skillet and stir to coat with the butter and onion mixture. Toast the rice for a minute or two – this helps to enhance its flavor.
• Pour in the chicken broth and bring to a boil.
• Reduce the heat to low, cover the skillet tightly, and simmer for 15 minutes.
• After 15 minutes, gently stir the rice. It should have absorbed most of the liquid but may still be slightly wet.
• Nestle the seared chicken pieces into the rice.
• Pour the heavy cream over the chicken and rice.
• Sprinkle with Parmesan cheese.
• Cover the skillet again and continue to simmer for another 5-10 minutes, or until the chicken is cooked through and the rice is tender.
• If using, stir in the frozen peas or mixed vegetables during the last 5 minutes of cooking.
• Remove the skillet from the heat and let it stand for a few minutes before serving.
• Garnish with fresh parsley.
• Serve hot and enjoy your Creamy Creamy Smothered Chicken and Rice!

Notes

For best results, use a heavy-bottomed skillet like cast iron to ensure even cooking and prevent scorching. Toasting the rice before adding the broth enhances its flavor. Adjust seasoning to your preference. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently, adding a splash of broth or cream if needed to prevent drying.